If You Could Own A Restaurant.... - "It's Only Food" Blog at Allrecipes.com - 274069

"It's Only Food"

If You Could Own a Restaurant.... 
Apr. 29, 2012 8:01 am 
Updated: May 7, 2012 4:48 am
What would it be?  If you could own and manage a restaurant, what kind would it be.  I have always dreamed of owning a small diner, open for breakfast and lunch.  We would serve all the standard diner fare, but kicked up a bit; instead of the normal mushroom burger, it would be a portabella and shitake mushroom burger with Havarti cheese.
I would have a couple of Benedict choices available and some really cool sandwich twist on the classics, a spanish version of the Phylly Cheesesteak, etc..  Basically I would check out the competition in a 10 mile radius and do the exact opposite of what they offer.
Remember we are just dreaming here.. so share your dreams on what you would do if you could have a restaurant.
Thanks and let's have fun
Chef John
Apr. 29, 2012 1:09 pm
Ah.... dreaming. My love of baking leads me to say...a cafe with wonderful baked goods of every kind imaginable. I am writing this as the smell of my latest creation is baking.A heavenly smelling panettone.My father was a baker(owned an italian bakery), so I grew up with his wonderful creations. A love of coffees also leads me to say cafe.The smell is wonderful. Thanks for letting me dream just a little. Happy Sunday to you. Now to take my latest creation out of the oven :)
Apr. 29, 2012 6:24 pm
I would have to say my dream restaurant would be a mexican food grill and a bakery on the side. Oo all the gucamole and cookies..yumm. I better stop day dreaming, so great blog and happy sunday!
Apr. 30, 2012 3:12 am
I'd open a small diner that's open for breakfast and lunch. We're far enough apart we wouldn't be competition for each other. :) I love to bake so I would have fresh-baked breads and bakery items. A "pie-of-the-day" would be in order. I'd have only the best coffees and teas. Only the freshest ingredients would be used. A friend of ours owns a home-made ice cream store so his ice creams would definitely be available at my restaurant.
May 1, 2012 6:27 am
Much like you - small diner for breakfast & lunch. Small but eclectic menu - burger, salad & special of the day like crawfish enchiladas. I have also thought of maybe a takeout place too. You see so many pre-made semi-gourmet dinners being sold these days that I can't help but think there are more than enough lazy cooks out there to make it work.
May 2, 2012 5:44 am
I agree with your idea, chefjohn. I would want it to be welcoming, also. A place where folks felt free to linger and have good conversation. The down side to that is, it would require a huge number of tables to accomodate the conversations.
May 7, 2012 4:48 am
My 16 yo son is considering just such a thing. He wants me to partner with him. He has his eye on an old train station building (awesome location with busy foot traffic and an active train stop) and wants to offer "boxed to go" breakfast and lunch items. He thinks call/pay ordering ahead would be good so people catching the train can have coffee and a breakfast sandwich waiting - possibly buy their lunch too. There is a place for a patio dining area too. Weekends he wants to do late nite fare with live bands - he is a drummer and naturally HIS band would play, too! We have fun making the menu and planning the concept. Will be interesting to see how this works out.... who knows! :) His menu has fresh baked/home made/organic fare. He has it all planned out - he just needs a clever name for the location and concept. He is a hard worker and I really think he could pull it off. Just not so sure I want him as MY boss! LOL!!!!!
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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
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